depends on efficiency and actual caramelization of the grain, but if everything is correct, from what i've seen (and beersmith, my program of choice for years), 2 lbs of c20 should = 1 lb of c40 in color

But what formula is being used in that program? Morey, mosher, Daniels, viggiano? These may give similar, all though different values, but the actual color varies greatly, no?

^^this. I would completely disregard your first linked source. 1 lbs. of 60L Crystal is not the same as 8 oz. of 120L Crystal.

^^ what he said ^^

Quite a different flavor and the color will be different, as well. I've never worried about color so much as long as I fall within the SRM. I'm usually trying to fall near the center anyway...or black as night.

Glad to help. And a word to all...I haven't forgotten about this thread...I'm just incredibly busy with the wine season at work and setting up the new warehouse. Updates will come, I just can't give an ETA at this point.

Has anyone ever tried dry-hopping an existing beer as a method of tasting different hops?

I.e., can I put some hops in my growler, go to the local brewery to get it filled, let it sit 48-72 hours, and then taste what the hops taste like in that beer style?

Am I talkin' da crayzee talk ag'in?

I do it all the time, take a tea ball, or tea bag and throw a few pellets in per beer.

I also find that if you brew a mild IPA, or just PA, save them and each time you brew open one and add a couple of pellets of the hops you're using. You get a real good sense of aroma, and if you steep them in a little hot water/wort, you can get some flavor out of them as well.